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    Home » Gluten Free » Keto Salted Caramel Cheesecake Bars

    Published: Aug 26, 2015 · Modified: Jan 27, 2021 by Carolyn

    Keto Salted Caramel Cheesecake Bars

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    19.7K shares
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    Creamy low carb cheesecake bars with the delicious flavours of salted caramel sauce and toasted pecans. So heavenly, you’d never know it’s healthy! 

    Low Carb Salted Caramel Cheesecake Bar Recipe

    Oh these divine keto salted caramel cheesecake bars! They were so pretty, I couldn’t stop taking pictures of them!

    I take a lot of photos of food. I mean, a LOT of photos of food. It comes with the job, of course, but really, it’s a disproportionate amount of food and not so much of the rest of my life. My kids, my husband, my family and friends.

    If a volcano were to erupt and Portland was buried Pompeii-style, archaeologists a few hundred years from now would get the wrong impression from my computer. They’d think that all I really cared about was food and that my kids were really just tangential to my life. They also might get the idea that all I ever ate was dessert, but that’s a whole other matter.

    The reality is that I do actually like to photograph my kids. But kids move too much, whereas food stays still and does what I tell it to do. So food tends to get a little more time in front of the camera.

     

    The best low carb cheesecake bars with a grain-free pecan shortbread crust and delicious salted caramel sauce.

    Nevertheless, if I were to lose a whole lot of my photography in one go, I’d much prefer it to be the food and not the kids. I know this for a fact, because I have now twice had to recover a whole lot of photos that seemingly disappeared out of my cloud storage. And twice now, I’ve been nearly heartsick when I can’t find the family pics where I know I last saved them. Thankfully, I back my computer up every few days so it’s mostly a matter of going into Time Machine and finding the right date and time when I know I last had them. I’ve been able to restore the files quickly and easily, but it still gives me a mini heart attack every time. Because those family photos are far more precious to me than the food. You have no idea how precious. Now I save them to both cloud storage AND on an external hard-drive. Fingers crossed that one of those is always working properly at any given moment!

    Sweet low carb salted caramel combined with delicious creamy cheesecake.

    Digital photography is supposed to make things easier and less stressful, isn’t it? Back in our parents’ day, photographs were stored in albums and boxes, taking up physical space and at the mercy of the elements. Remember all those stacks of film and prints in your basement or your attic, curling and fading with the passage of time? If you’re old like me, chances are you still have some of those boxes of childhood photos tucked away somewhere, waiting for you to go through them again. You don’t look at them very often anymore but it’s just comforting to know that they’re there, waiting for you like an old friend. But if there were a fire or a flood, they could be lost to you. I am not so sure digital photos are all that much different, really. I don’t go back through my digital files that often but I want them to be there when I feel the urge to call them up and reminisce. As long as the digital elements don’t send them up in smoke.

    Low Carb Grain-Free Salted Caramel Cheesecake Bars

    So yes, if the gods of the digital world want to make any of my photography disappear permanently, I beg them to take the food photos. Leave me the photos of my little girls in at their dance recital or my son learning to ride his bike. Leave me the photos of our camping trips and our silly impromptu dance parties. Oh please, please leave me the teeny tiny newborns, so impossibly small and squinchy-eyed in my arms. They may not be as clear or as perfectly styled as the food shots, they may be a bit out of focus or have a moving child only half in the frame. But they are worlds more precious to me.

    Plus if the food pics disappear, I can always make the recipe again. Yes, I could happily make these low carb salted caramel cheesecake bars again. You know, just because the photos disappeared…

    My new favorite low carb dessert! Salted Caramel Cheesecake Bars.

    Keto Salted Caramel Cheesecake Bars

    Keto Salted Caramel Cheesecake Bars

    Creamy low carb cheesecake bars with the delicious flavours of salted caramel sauce and toasted pecans. So heavenly, you'd never know it's healthy!
    5 from 9 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: Dessert
    Keyword: keto salted caramel cheesecake bars
    Prep Time: 10 minutes
    Cook Time: 45 minutes
    Chill Time: 2 hours
    Total Time: 55 minutes
    Servings: 16 bars
    Calories: 237kcal

    Ingredients

    Crust

    • 1 ½ cups almond flour
    • ¼ cup finely chopped pecans
    • ¼ cup powdered Swerve Sweetener
    • ¼ cup butter melted

    Cheesecake Filling

    • 12 ounces cream cheese softened
    • ½ cup Sugar-Free Caramel Sauce room temperature (don't add it in hot or it will curdle the cream cheese!)
    • ¼ cup Swerve Sweetener
    • 1 large egg
    • ½ teaspoon vanilla or caramel extract
    • 3 tablespoon heavy cream room temperature

    Topping

    • ¼ cup Sugar-Free Caramel Sauce
    • 16 toasted pecan halves optional
    • Pinch sea salt
    US Customary - Metric

    Instructions

    Crust

    • Preheat oven to 325F.
    • In the bottom of a 9x9 inch baking pan, combine almond flour, chopped pecans, sweetener and butter, tossing to combine well. Press firmly and evenly into bottom of pan.
    • Bake 10 minutes and then remove and let cool while preparing the filling. Lower oven temperature to 275F.

    Cheesecake Filling

    • In a large bowl, beat cream cheese until smooth. Beat in caramel sauce and sweetener until well combined.
    • Beat in egg, vanilla or caramel extract, and heavy cream until mixture is smooth. Pour over crust. Bake 25 to 35 minutes, or until cheesecake is set but just jiggles slightly in the center. Remove and let cool completely, then refrigerate until firm, about 2 hours.

    Topping

    • Cut into 16 bars and drizzle with more caramel sauce. Top each with a pecan half, if desired. Sprinkle with salt.

    Notes

    Serves 16. Each serving has 4.97 g of carbs and 1.45 g of fiber. Total NET CARBS = 3.52 g.
    Food energy: 237kcal
    Total fat: 21.47g
    Calories from fat: 193
    Cholesterol: 48mg
    Carbohydrate: 4.97g
    Total dietary fiber: 1.45g
    Protein: 4.27g
    Nutrition Facts
    Keto Salted Caramel Cheesecake Bars
    Amount Per Serving (1 bar)
    Calories 237 Calories from Fat 193
    % Daily Value*
    Fat 21.47g33%
    Cholesterol 48mg16%
    Carbohydrates 4.97g2%
    Fiber 1.45g6%
    Protein 4.27g9%
    * Percent Daily Values are based on a 2000 calorie diet.

     

    19.7K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

    Reader Interactions

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      Recipe Rating




    1. Erika says

      November 19, 2016 at 4:21 pm

      I plan to make these this week so I can enjoy a dessert on Thanksgiving when everyone else is eating pie. Does the carb count include the carbs from the caramel sauce on top too? Just trying to make sure I’m counting correctly! Also if I make it on Tuesday will it keep until Thursday in the fridge?

      Reply
      • Carolyn says

        November 19, 2016 at 4:34 pm

        Yup, it includes the carbs from the caramel sauce.

        Reply
    2. Gayle Hart says

      October 16, 2016 at 10:48 am

      Can you use erythritol in place of Swerve?

      Reply
      • Carolyn says

        October 16, 2016 at 11:20 am

        Yes, but just be forewarned that your caramel sauce may recrystallize more.

        Reply
    3. Nickie A Bray says

      October 11, 2016 at 9:48 am

      Hi, Carolyn. Thank you for this recipe – I have a couple of cakes that did not go as well as I’d hoped. I think I am going to crumble them to make a crust for the cheesecake. Well, actually the chocolate pound cake came out great, but I made 3 and it’s just too much. The raspberry cake, well, I need more practice.

      For those who do wonder, Carolyn always recommends Swerve. But I am ever the doubter. I did try yesterday making 2 cakes – one with Swerve and one with Splenda. Definitely not the same. Swerve wins hands down in texture, and it rose better than the Splenda.

      Ever the rebel, I will probably keep pushing the rules, but Carolyn is the “low carb test kitchen” and she does know best!

      Reply
    4. Robyn says

      August 23, 2016 at 5:23 pm

      What is swerve sweetener please?

      Reply
      • Carolyn says

        August 23, 2016 at 5:29 pm

        Click the link, it will take you to the product. 🙂

        Reply
    5. Karen says

      February 03, 2016 at 1:17 am

      Carolyn,

      Thank you for this delicious recipe. Can I freeze the bars with the carmel sauce on them? Thanks!

      Reply
      • Carolyn says

        February 03, 2016 at 10:43 am

        I wouldn’t…it will recrystallize too much.

        Reply
      • AnnMarie says

        August 08, 2019 at 8:57 am

        Can you use xylitol in place of the Swerve?

        Reply
        • Carolyn says

          August 08, 2019 at 1:22 pm

          No, xylitol does not caramelize very well.

          Reply
    6. Aimee says

      October 12, 2015 at 9:23 am

      This looks amazing!! But I can’t handle swerve. Can I use splenda?

      Reply
      • Carolyn says

        October 12, 2015 at 11:34 am

        I am sorry, but Splenda does not caramelize so it is not a good option here.

        Reply
    7. Judy H says

      September 06, 2015 at 5:17 pm

      I had not tried the caramel sauce until this recipe. Next day made BOTH! Cheesecake being my absolute favorite in any size, shape or form, this is in my “Make it Often” file. YUMMY!

      Reply
    8. Vivian says

      September 06, 2015 at 10:03 am

      Made these yesterday and they look divine! (Having them after dinner tonight). My husband had one and said it was a, “tasty little morsel”! I can tell they will be wonderful from licking the bowls while making them. Thanks for a wonderful recipe!

      Reply
    9. jeanine says

      September 05, 2015 at 8:29 am

      I wonder if there is way to make these have an apple component so they are caramel apple? what a great fall treat!! thanks 🙂

      Reply
      • Carolyn says

        September 05, 2015 at 8:41 am

        You could try adding about 1 cup of finely chopped apple and some apple extract.

        Reply
    10. Wendy says

      September 02, 2015 at 8:06 am

      Made the salted caramel sauce yesterday (pretasting was very promising), made the bars this morning. Just had my first piece of it.

      I AM IN HEAVEN!!!!!!!!

      Wendy (the Netherlands)

      Reply
      • Carolyn says

        September 02, 2015 at 8:14 am

        Thanks, Wendy!

        Reply
    11. Kim says

      September 01, 2015 at 9:16 pm

      Just wanted to thank you for another wonderful recipe. These are delicious!

      Reply
      • Carolyn says

        September 02, 2015 at 8:14 am

        So glad you liked them!

        Reply
    12. Jkim says

      August 29, 2015 at 9:14 pm

      Hi Carolyn,

      I worry about losing photo files, too. I don’t quite trust the cloud or Dropbox. I know I should get an external hard drive, but I have a Mac and it seems to still be a PC world. what drive do you use? I think maybe you’re also a Mac person.

      Thanks!

      And thanks for PB and chocolate, part 2. I’ll never outgrow my love for peanut butter–or chocolate. That you can make them so deliciously low carb is wonderful.

      Reply
    13. Sherri says

      August 28, 2015 at 9:12 am

      Hi Carolyn, first time to comment…..long time follower! I too want to thank you for your FABULOUS blog, website, RECIPES, and beautiful food photos!!
      ‘alldayidreamaboutfood.com’ is my first site I visit whenever I want to see what’s out there in the LC world. I have made many of your recipes and have tagged many more to try. Keep on keeping on.
      Thank you!

      Reply
      • Carolyn says

        August 28, 2015 at 9:27 am

        Thanks so much, Sherri!

        Reply
    14. Alyssa (EverydayMaven) says

      August 27, 2015 at 10:51 pm

      I know what you mean about the family photos vs. food photos and totally agree! I need to start storing in the cloud as well as my backup. What service do you use (and are you happy with it)?

      Reply
      • Carolyn says

        August 28, 2015 at 7:51 am

        I use dropbox but it was part of the problem once. Not really sure what happened but I moved a bunch of photos one time while I was on a plane and then I couldn’t find them later. It could be that something went wrong with the sync later, but it also could be that I saved them to a shared file with my sister and she accidentally cleaned them out. Not sure.

        Reply
    15. Donna Hup says

      August 27, 2015 at 1:23 pm

      Just looking at these has me drooling! I can’t wait to try these!

      Reply
    16. Kate says

      August 27, 2015 at 10:06 am

      Carolyn, your recipes have been my favorites for a long time, and I’ve never voiced this here. I just wanted you to know that this old Low Carb gal really appreciates your efforts, and this recipe really put me over the top. I love salted caramel but can’t eat it, so this entry really is amazing. As always with your recipes, I already have everything I need.

      Thank you for your hard work, outstanding images, and the many hours you put into perfecting the best recipes online for those of us who prefer or medically need to eat Low Carb.

      Reply
      • Carolyn says

        August 27, 2015 at 2:26 pm

        Thanks for your kind words, Kate!

        Reply
      • Kristin says

        August 27, 2015 at 4:32 pm

        Here here! I totally agree! Thanks, Carolyn!

        Reply
    17. Gabriel @ The Dinner Special podcast says

      August 26, 2015 at 6:01 pm

      Totally feel your photography and computer pains!! But if each time these tasty treats are there waiting for me, I’d be okay with that. These look amazing!

      Reply
    18. Michele says

      August 26, 2015 at 2:38 pm

      I think I just fell in love a little bit. Maybe a lot. I MUST make these! I’ll review once I do. 😉

      Reply
    19. Erin @ The Spiffy Cookie says

      August 26, 2015 at 1:53 pm

      Ugh anytime my computer fails it’s definitely the pictures I worry most about and agreed, for the pictures of place and people not the food so much. This is why I am scared of cloud storage and still use my physical back up external drive, but even that can fail one day. Back in the days of film I always kept all my negatives and even got double prints so I have extras hidden away in boxes if needed. I used to tell myself I would still print out all my digital photos but I tend to only print a very select few of them to be put into frames. Anywho, that being said, if you need some photos destroyed of food so that you have to make them again, I’ll help you out 😉

      Reply
    20. Karen says

      August 26, 2015 at 11:07 am

      One Word: OMG !!!

      Reply
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